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ASCORBIC
ACID Is an anti-oxidant (Vitamin C) which is used
to lower the pH of wort and to prevent oxidation. Use ½
tsp. /5 gal of beer.
½ oz. $1.95
1 oz. $3.50
2 oz. $4.95
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AMYLASE
ENZYME Used to supply starch-to-sugar converting
enzymes when the grain used hasn’t enough or any enzyme
itself.
1 oz. $3.95
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BURTON WATER SALTS Contains
salts to harden water as well as papain which prevents chill
haze.
½ oz.
$1.25
2 oz. $2.75
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CALCIUM
CHLORIDE One tsp of calcium chloride per gallon adjusts
water hardness by 476 ppm Ca++ion and 421 ppm Cl-.
1 oz. $1.25
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GELATIN
FININGS Used to settle yeast in beer.
1 oz. $1.75
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GYPSUM
Food grade gypsum is used to harden brewing water. It also
helps increase the acidity of wort for mashing, and helps
to settle protein and yeast, resulting in clearer beer. Use
1-5 tsp. in 5 gallons of beer.
4 oz. $1.95
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HEADING
LIQUID Use to increase head retention in beer containing
little malt and a lot of sugar.
1 oz. (20 gal) $2.50
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HYDRATED
LIME Calcium Hydroxide. Used to precipitate Calcium
Carbonate (temporary hardness) from brewing water so mashing
will be augmented. Easier than boiling for 15 minutes.
2 oz. $1.95
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IRISH
MOSS A dried seaweed from England that helps settle
excess protein in light beers. Boil in wort.
1 oz. $1.95
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SUPER
MOSS Combines 2 types of finings. One works in the
boil, the other keeps workig in the bright tank.
1 oz. $1.95
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LACTIC
ACID Used to lower the pH of beer so conversion to
sugars may take place. 88% solution.
4 oz. $4.50
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MAGNESIUM
SULFATE
4 oz. $1.95
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MALTO
DEXTRIN Is a powder form of pure dextrins which are
unfermentable and can be used to increase the body of beer.
Use 4 to 8 oz. in 5 gallons of beer.
8 oz. $1.95
1 lb $3.25
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PHOSPHORIC
ACID Used to lower the pH of wort so that starch
conversion takes place readily.
8 oz. $3.95
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POLYCLAR
(PVPP) Used to prevent chill haze in beer which occurs when
proteins become insoluble at cold temperatures.
1 oz . $2.50
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AMG-300l,
LIQUID EXO-ALPHA AMYLASE AMG is an exoalpha amylase
which hydrolyzes 1, 4-alpha-D-glucosidase, but in addition
hydrolyzes 1,4 as well as 1,6 alpha linkages in starch. Glucose
units are removed. Use approx. 1 oz per U.S. barrel 30 minutes
before run-off. Optimum temp. is 122F and pH is 5.5. Use in
conjunction with Termamyl.
1 oz. $4.25
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| TERMAMYL,
LIQUID ENDO-ALPHA AMYLASE Termamyl is an endo alpha
amylase which hydrolyzes 1, 4-alpha glucosidic linkages resulting
in soluble dextrins and oligosaccarides. Use approx. 1 oz
per U.S. barrel, at the beginning of the mash. Opt temp is
152F and pH is 6.5. Use with AMG-300L.
4 oz. $5.75
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